This decadent bread combines the intricate braid of traditional challah with the irresistible flavors of a cinnamon roll. Fluffy, enriched dough is infused with a warm cinnamon sugar filling, creating a delightful surprise in every bite.
But why stop at pure taste? Cinnamon Roll Challah offers a unique way to celebrate special occasions. Its beautiful braided form embodies the symbolism of challah, while the sweet cinnamon filling adds a festive touch to any gathering.
So ditch the ordinary and embrace the extraordinary.
Ingredients
Servings 8
DOUGH
- 3 ½ cups all-purpose flour
- 2 eggs and 1 more for egg wash
- 2 ¼ teaspoons active dry yeast 1 packet
- 3 tablespoons honey
- ⅓ cup extra virgin olive oil
- 1 teaspoon salt
- ⅔ cup warm water
FILLING
- ⅓ cup canola oil
- ¾ cup brown sugar
- 1 ½ teaspoons cinnamon
- pinch of salt
Nutritional Facts
Nutrition Facts
Cinnamon Bun Challah
Amount per Serving
Calories
483
% Daily Value*
Fat
20
g
31
%
Saturated Fat
2
g
13
%
Trans Fat
0.04
g
Polyunsaturated Fat
4
g
Monounsaturated Fat
13
g
Cholesterol
41
mg
14
%
Sodium
315
mg
14
%
Potassium
115
mg
3
%
Carbohydrates
69
g
23
%
Fiber
2
g
8
%
Sugar
27
g
30
%
Protein
7
g
14
%
Vitamin A
61
IU
1
%
Vitamin C
0.1
mg
0
%
Calcium
37
mg
4
%
Iron
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
Instructions
- For this recipe, we make the dough on the counter because it's fun and you don't need to wash a huge bowl afterwards. Place the flour in the center of your table and make a hole in the center like a crater in the top of a pyramid.
- In the center of the flour, add the eggs, yeast, honey, oil, salt and half of the water. Mix with a fork. Then using a spoon or your hands pull some of the flour from the edges into the center to form a dough. Add the remaining water while there is still a bowl shape in the flour. Mix into a dough and knead for 7 minutes. Cover and allow to rise for 1 hour in a warm place.
- While the dough is rising, make the filling a medium sized bowl. Add the oil, sugar and cinnamon. Mix.
- Preheat the oven to 375°F/190°C. Separate the dough into 3 pieces. Roll each one into a square with a rolling pin. It helps to flip the dough and pull the corners with your hands. If you rip the dough, simply patch it with your fingers. Spread the cinnamon-sugar mix on the dough, leaving a 1/2 inch around the edges. Roll each square. Pinch the ends and stretch each strand to about a foot long. Braid them up! Place on a non-stick baking surface and cover for 30 minutes.
- Gently brush the challah dough with one beaten egg. Bake for 30 minutes or until golden and cooked through. Check halfway through and if the top is getting too dark, place a piece of foil on top of the challah in the oven.
